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The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds.
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- Journal of Food Measurement & Characterization, 2025, v. 19, n. 1, p. 238, doi. 10.1007/s11694-024-02965-1
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- Article
Kinetics and mathematical models of date paste dried using a convective infrared dryer.
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- Czech Journal of Food Sciences, 2024, v. 42, n. 6, p. 465, doi. 10.17221/66/2024-CJFS
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- Article
The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (Cucurbita spp.) Seeds.
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- Journal of Oleo Science, 2024, v. 73, n. 12, p. 1457, doi. 10.5650/jos.ess24153
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- Article
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels.
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- Journal of Oleo Science, 2024, v. 73, n. 12, p. 1447, doi. 10.5650/jos.ess24151
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- Article
The Role of Edible Bulbous Layers on Macro, Micro, and Heavy Metal Contents of Leek (Allium porrum) Plant.
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- Biological Trace Element Research, 2025, v. 203, n. 1, p. 549, doi. 10.1007/s12011-024-04181-w
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- Article
Investigation of accumulation of element contents in some wild and cultivated dried fruits.
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- Biological Trace Element Research, 2025, v. 203, n. 1, p. 544, doi. 10.1007/s12011-024-04165-w
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- Article
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains.
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- Cereal Chemistry, 2021, v. 98, n. 5, p. 1027, doi. 10.1002/cche.10442
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- Article
The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers.
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- Processes, 2024, v. 12, n. 10, p. 2291, doi. 10.3390/pr12102291
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- Article
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets.
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- Processes, 2024, v. 12, n. 10, p. 2114, doi. 10.3390/pr12102114
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- Article
Effect of Drying Methods on the Antioxidant Capacity and Bioactive and Phenolic Constituents in the Aerial Parts of Marjoram (Origanum majorana L.) Grown Naturally in the Taurus Mountains in the Mediterranean Region.
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- Processes, 2024, v. 12, n. 9, p. 2016, doi. 10.3390/pr12092016
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- Article
The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder.
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- Processes, 2024, v. 12, n. 9, p. 1990, doi. 10.3390/pr12091990
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- Article
Optimization and Storage Stability of Milk–Date Beverages Fortified with Sukkari Date Powder.
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- Processes, 2024, v. 12, n. 8, p. 1739, doi. 10.3390/pr12081739
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- Article
Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage.
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- Processes, 2023, v. 11, n. 9, p. 2688, doi. 10.3390/pr11092688
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- Article
Innovative and Green Extraction Techniques for the Optimal Recovery of Phytochemicals from Saudi Date Fruit Flesh.
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- Processes, 2022, v. 10, n. 11, p. 2224, doi. 10.3390/pr10112224
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- Article
Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells.
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- Processes, 2021, v. 9, n. 9, p. 1542, doi. 10.3390/pr9091542
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- Article
Intercropping Sorghum (Sorghum bicolor L.) and Cowpea (Vigna unguiculata L.): Effect of Bradyrhizobium Inoculation and Fertilization on Minerals Composition of Sorghum Seeds.
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- ISRN Agronomy, 2012, p. 1, doi. 10.5402/2012/356183
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- Article
Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review.
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- Nutrients, 2022, v. 14, n. 3, p. 453, doi. 10.3390/nu14030453
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- Article
Identification of Six Phytochemical Compounds from Asparagus officinalis L. Root Cultivars from New Zealand and China Using UAE-SPE-UPLC-MS/MS: Effects of Extracts on H2O2-Induced Oxidative Stress.
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- Nutrients, 2019, v. 11, n. 1, p. 107, doi. 10.3390/nu11010107
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- Article
Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 7117, doi. 10.1002/jsfa.12799
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- Article
Identification of Residues Essential for the Activity and Substrate Affinity of l-Carnitine Dehydrogenase.
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- Molecular Biotechnology, 2013, v. 55, n. 3, p. 268, doi. 10.1007/s12033-013-9678-0
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- Article
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 927, doi. 10.3390/fermentation9110927
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- Article
Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 60, doi. 10.3390/fermentation8020060
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- Article
Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 60, doi. 10.3390/fermentation8020060
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- Article
Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 5, p. 1037, doi. 10.1111/j.1365-2621.2012.02938.x
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- Article
Investigations on winter season Sudanese sorghum cultivars: effect of sprouting on the nutritional value.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 5, p. 884, doi. 10.1111/j.1365-2621.2010.02211.x
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- Article
Effects of radiation process on total protein and amino acids composition of raw and processed pearl millet flour during storage.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 5, p. 906, doi. 10.1111/j.1365-2621.2010.02228.x
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- Article
Fermentation and cooking of sicklepod ( Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 124, doi. 10.1111/j.1365-2621.2009.02111.x
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- Article
Isolation and characterization of homocholine-degrading Pseudomonas sp. strains A9 and B9b.
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- World Journal of Microbiology & Biotechnology, 2010, v. 26, n. 8, p. 1455, doi. 10.1007/s11274-010-0320-z
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- Article
Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/4473000
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- Article
The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/4940343
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- Article
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 8, p. 797, doi. 10.1002/aocs.12824
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- Article
Mushroom and Kefir Functional Characterizations: Hypolipidemia and Gut Microbiota Modulations in Rat Models.
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- Food Science & Nutrition, 2024, v. 12, n. 12, p. 10181, doi. 10.1002/fsn3.4503
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- Article
In vivo anti‐Salmonella properties of aqueous extract of prickly pear (Opuntia ficus indica) cladode, hepatological and toxicological evaluation.
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- Food Science & Nutrition, 2024, v. 12, n. 7, p. 4761, doi. 10.1002/fsn3.4123
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- Article
Anti‐inflammatory effects of bay laurel (Laurus nobilis L.) towards the gut microbiome in dextran sodium sulfate induced colitis animal models.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2650, doi. 10.1002/fsn3.3946
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- Article
Investigation of the antimicrobial, antioxidant, hemolytic, and thrombolytic activities of Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum ethanolic and methanolic extracts.
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- Food Science & Nutrition, 2023, v. 11, n. 10, p. 6303, doi. 10.1002/fsn3.3569
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- Article
Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese.
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- Food Science & Nutrition, 2023, v. 11, n. 9, p. 4948, doi. 10.1002/fsn3.3501
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- Article
Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear (Opuntia ficus indica) fruit and pulp.
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- Food Science & Nutrition, 2023, v. 11, n. 4, p. 1916, doi. 10.1002/fsn3.3226
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- Article
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion.
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- Food Science & Nutrition, 2023, v. 11, n. 3, p. 1247, doi. 10.1002/fsn3.3159
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- Article
Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk.
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- Food Science & Nutrition, 2023, v. 11, n. 2, p. 1040, doi. 10.1002/fsn3.3140
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- Article
Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk.
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- Food Science & Nutrition, 2023, v. 11, n. 1, p. 204, doi. 10.1002/fsn3.3053
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- Article
Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annum L.).
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- Food Science & Nutrition, 2022, v. 10, n. 11, p. 3672, doi. 10.1002/fsn3.2966
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- Article
Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan.
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- Food Science & Nutrition, 2021, v. 9, n. 7, p. 3758, doi. 10.1002/fsn3.2340
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- Article
Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter.
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- Food Science & Nutrition, 2019, v. 7, n. 2, p. 689, doi. 10.1002/fsn3.913
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- Article
Characterization of partially purified milk-clotting enzyme from sunflower ( Helianthus annuus) seeds.
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- Food Science & Nutrition, 2016, v. 4, n. 5, p. 733, doi. 10.1002/fsn3.338
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- Article
Effect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines.
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- Food Science & Nutrition, 2016, v. 4, n. 4, p. 508, doi. 10.1002/fsn3.313
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- Article
Yield and quality attributes of faba bean inbred lines grown under marginal environmental conditions of Sudan.
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- Food Science & Nutrition, 2015, v. 3, n. 6, p. 539, doi. 10.1002/fsn3.245
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- Article
Chemical composition, antioxidant capacity, and mineral extractability of Sudanese date palm ( Phoenix dactylifera L.) fruits.
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- Food Science & Nutrition, 2014, v. 2, n. 5, p. 478, doi. 10.1002/fsn3.123
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- Article
SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 373, doi. 10.15414/jmbfs.2015.4.5.373-378
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- Article
Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfpp.16161
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- Article
The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandis L. Osbeck) fruits.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15840
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- Article